Raspberry Chipotle Barbecue Sauce

Make the switch from the bottled sauce to homemade. This recipe features complex flavors but is nicely balanced with apple cider vinegar, chipotle chile, and sweet raspberry jam.

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Yield: 3½ cups

Ingredients

1 medium red onion chopped

3 cloves garlic chopped

2 tablespoons vegetable oil

2 chipotle chiles in adobo minced, plus 2 tablespoons adobo sauce from can

12 ounces tomato sauce

½ cup apple cider vinegar

½ cup seedless raspberry jam

½ cup light brown sugar

¼ cup molasses

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 teaspoons unsweetened cocoa powder

2 teaspoons liquid smoke

¼ cup fresh lemon juice

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Preparation Method

In a medium saucepan over medium, heat oil. Cook onion and garlic until soft and translucent, 10-12 minutes.
Add all remaining ingredients except lemon juice. Reduce heat to low and simmer, uncovered, for 45 minutes.
Allow to cool for 10 minutes.
Add sauce to blender jar. Blend on LO, gradually increasing to Speed 8 until smooth, about 45 seconds.
Add lemon juice and pulse several times to combine.
Serve immediately or store, covered, in refrigerator up to 1 month.